Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Finely chopped onion |
1¼ teaspoon | Curry powder |
7 cups | Water |
¾ cup | Lentils (I used pink ones) |
2 tablespoons | Chopped fresh basil |
2 \N | Tablesppons balsamic vinegar |
1 teaspoon | Salt |
2 teaspoons | Sugar or honey (I added this, I think curry should always have something sweet to taste right) |
1 can | (14.5 oz) diced tomatoes, undrained |
\N \N | Fresh basil |
From Cooking Light April 1997 issue: 1. Saute onions until soft. Add curry, saute 1 mkinute. Add water and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes or until lentils are tender.
2. Place 4 cups lentil mixture in a blender; process until smooth. Return mixture to pan. Add chopped basil, vinegar, salt, sugar and tomatoes; cook until thoroughly heated. Garnish with basil, if desired.
Posted to fatfree digest V97 #045 by judy.mingram@... (Judy Mingram - SunSoft) on Apr 2, 1997